Sunny Tortilla Pinwheels with Beans and Mild Cheese
Small baked whole wheat tortilla pinwheels filled with a creamy mix of beans, mild cheese, and carrot, designed for little hands and gentle flavors. Soft inside, lightly golden outside, and easy to pack in a lunchbox or serve as a fun meal.
Ingredients
- 4 4 units (200 g) medium whole wheat tortillas (suaves and flexibles)
- 180 180 g cooked white beans (escurridos and enjuagados)
- 100 100 g shredded mozzarella cheese (of sabor suave)
- 60 60 g finely grated carrot (well exprimida si tiene mucha humedad)
- 45 45 g plain thick yogurt (without sugar)
- 10 10 ml olive oil (more a poco for the bandeja if desired)
- 8 8 g very finely chopped chives (optional pero recomendado)
- 1 1 g garlic powder (for sabor suave)
- 1 1 g sweet paprika (without picante)
- 2 2 g salt (ajustar to taste)
- 1 1 unit (50 g) egg (beaten for brush)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 200 °C / 400 °F and line a baking tray with parchment paper or lightly grease it with a little olive oil.
- 2
Place the cooked white beans in a bowl and mash them with a fork until you have a rustic paste. Add the plain thick yogurt, chopped chives, garlic powder, sweet paprika, and salt.
- 3
Stir in the finely grated carrot and 70 g of the shredded mozzarella cheese. Mix well until the filling is even and easy to spread.
- 4
Lay the whole wheat tortillas on a clean surface. Divide the filling among the 4 tortillas and spread it into a thin layer, leaving 1 cm clear at the far edge so they can seal.
- 5
Roll each tortilla tightly to form compact logs. Cut each roll into 4 equal pieces to make 16 pinwheels.
- 6
Arrange the pinwheels cut-side up on the tray. Brush the tops and edges with the beaten egg and sprinkle with the remaining 30 g of shredded mozzarella cheese.
- 7
Bake for 12 to 15 minutes at 200 °C / 400 °F, until the cheese is melted and the edges are lightly golden.
- 8
Let them rest for 3 minutes before serving so the filling can set and the pinwheels are easy to hold.
Chef tips
If you want an even softer texture for younger children, pulse the filling for a few seconds before spreading it. You can also cut each pinwheel in half to make smaller bites.
Substitutions
You can use cannellini beans or navy beans instead of white beans. Chives can be replaced with very finely chopped parsley. Mozzarella can be swapped for Oaxaca cheese or another mild melting cheese.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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